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Puree the tomatoes to a smooth, creamy consistency
in a food processor or with an immersion blender.
(If you like a more country feel, you can wait and
break them up in the pan later with a wooden
spoon.)
Heat the olive oil over medium-high heat in a
large saucepan. When hot, add the onion and saute
5 to 6 minutes, or until soft. Add the garlic and
cook 2 to 3 minutes, until you see the color start
changing. If you'd like to make the sauce spicy,
add the red pepper flakes.
Add the tomatoes and season with salt and pepper
to taste. Reduce the heat to medium low and simmer
about 30 minutes. (If you did not puree the
tomatoes, use a wooden spoon to break them into
pieces while they cook.) Strive for balance in the
consistency of the sauce- It has to be fluid, but
it should not look overly wet. Add the basil and
remove from the heat. Toss with just-cooked pasta.
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